YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice with a side of garlic-sautéed green beans, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
2 cups Green Beans
0.5 cup Cooked Brown Rice
1 teaspoon Olive Oil
2 cloves Garlic
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for an additional 2 to 3 minutes until the internal temperature reaches 145 degrees.
Remove the salmon from the pan and set aside to rest.
In the same skillet, add the remaining oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the trimmed green beans to the skillet with a splash of water and cover for 2 minutes to steam-sauté until tender-crisp.
Fluff the warm cooked brown rice and plate it alongside the salmon and garlic green beans.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables.